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Glazed Corned Beef

5
(3)
  • Glazed Corned Beef
  • Cooking and Prep: 2 h 45 m
  • Serves: 4
  • Contains:

It was snowing in Jerusalem when I decided that it was a perfect time to get into the kitchen (not sure when I’m actually out of the kitchen!!) and do my experimenting. What better way to warm up the house? So I made bread and soup and more soup, and then I was fiddling with different ingredients to create this glaze. I was so excited that I ran (in the snow!) to my connoisseur friend, Rochel, and told her to give me her opinion. When she said just one word: “Heaven,” I knew this recipe was in. Sweet, tangy, and unique. 

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients (12)

Main ingredients

Start Cooking

Prepare the Beef

Yields just under 1/2 cup glaze, enough for 1 corned beef. The cook time and servings presented here are for 2 pounds (just under 1 kilogram) of meat. For an appetizer, figure two slices per person. For a main dish, figure 8 ounces, or 225 grams (precooked weight), per person. Adjust according to your crowd and preferences.

  1. Fill an eight-quart pot with water and bring to a boil. Carefully drop in the corned beef and bring to boil once again. Lower heat and cook 35–40 minutes per pound of meat (1 hour and 15 minutes for every 2 pounds). Taste a small piece of meat when cooking time is up to see if it’s soft enough. If not, cook a little longer. If it’s ready, drain but retain some of the water for reheating. Set aside to cool.

  2. Meanwhile, prepare glaze: Place all glaze ingredients, aside from oil, in a small saucepan. Whisk together over high heat, bringing to a boil. Reduce heat to low and simmer 10 minutes or until thickened. Stir occasionally. Remove from heat and add oil. Stir until mixed in. This will give the glaze a nice shine.

  3. Cool slightly and smear on corned beef, coating the top evenly. Place in a roasting pan in a preheated 350 degrees Fahrenheit (180 degrees Celsius) oven and cook covered for half an hour. You might want to pour some of the reserved water on the bottom of the pan so it doesn’t dry out. 

  4. Cool completely before refrigerating. Slice when cold.

Note:

This recipe doubles easily and can also be used just drizzled over sliced cooked corned beef or served on the side in a gravy boat. In either case, it should be warmed up before serving. The glaze can also be prepared a day in advance or even frozen and then defrosted before using. It tastes delicious smeared on chicken and baked as usual.

Variation:

You can use any jam of your choice, i.e., strawberry, peach, apricot, pomegranate. You can also sub a bit of mustard for the hot sauce.

Credits

Photography: Daniel Lailah.

Food Styling: Amit Farber.

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  • Rita Landa

    Posted by [email protected] |2020-11-26 15:47:56
    0
  • Rita Landa

    Amazing simple glaze looks like u worked hours. So tangy made it couple of times
    Posted by [email protected] |2020-11-26 15:48:04
    0
  • Esther

    boiling meat

    Is it meant to be completely submerged in water the entire time while cooking?
    Posted by recipegirl |December 26, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Initially, yes you want to boil it in water the entire time. Then you will remove it, add it to a pan and put the sauce on top and bake it.
    Posted by raquel_kosher|December 31, 2019
    0
  • naomi dreifuss

    glazed corn beed

    How "ready" should it be when taken out of the boiling water? #ithinkitsburned:(:(:(
    Posted by [email protected] |October 3, 2017
    Replies:
    Chaia Frishman
    It does mention to add water so that it doesn't burn. How long did it cook.
    Posted by Chaiaadmin|October 3, 2017
    0
  • Rivky Halberstadt

    Freezing Corned Beef

    Can you freeze this glazed corned beef recipe? Before or after putting the glaze on?
    Posted by [email protected] |May 18, 2017
    Replies:
    Chaia Frishman
    You most certainly can...
    Posted by Chaiaadmin|May 19, 2017
    0
  • Malky Brach

    amazing!

    amazing sauce recipe for corned beef!
    Posted by malkybrach |2017-01-16 20:12:42
    0
 
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  • Esther

    boiling meat

    Is it meant to be completely submerged in water the entire time while cooking?
    Posted by recipegirl |December 26, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Initially, yes you want to boil it in water the entire time. Then you will remove it, add it to a pan and put the sauce on top and bake it.
    Posted by raquel_kosher|December 31, 2019
    0
  • naomi dreifuss

    glazed corn beed

    How "ready" should it be when taken out of the boiling water? #ithinkitsburned:(:(:(
    Posted by [email protected] |October 3, 2017
    Replies:
    Chaia Frishman
    It does mention to add water so that it doesn't burn. How long did it cook.
    Posted by Chaiaadmin|October 3, 2017
    0
  • Rivky Halberstadt

    Freezing Corned Beef

    Can you freeze this glazed corned beef recipe? Before or after putting the glaze on?
    Posted by [email protected] |May 18, 2017
    Replies:
    Chaia Frishman
    You most certainly can...
    Posted by Chaiaadmin|May 19, 2017
    0

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